lemon-ricotta overnight pancake casserole with blueberries

lemon-ricotta overnight pancake casserole with blueberries

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pancake casserole

it’s totally a thing

and this lemon-ricotta overnight pancake casserole with blueberries would make an excellent addition to your Easter brunch table

 

 

It’s fair to say that I am a pancake enthusiast.

Luckily, the kids join me in my love of pancakes, so I can make them all I want with not a complaint to be heard.

Classic buttermilk pancakes make a delicious breakfast any day of the week. We cannot get enough chicken and pancakes for a fun breakfast for dinner option, and thin mint pancakes are pretty much delicious any time of day or night.

Ingredients

  • for the pancakes -
  • 1 cup ricotta cheese
  • 1 cup milk
  • 3 eggs, separated
  • 1/4 cup sugar
  • Zest and juice of 1 lemon, I used meyer lemon
  • 1 1/2 cups flour
  • 1 Tbs. baking powder
  • 1/4 tsp. salt
  • for the custard -
  • 2 cups of cream
  • 6 eggs
  • 1/4 cup sugar
  • 1/2 cup blueberries
  • for the streusel -
  • 1/2 cup flour
  • 1/4 cup brown sugar, packed
  • 1/2 tsp cinnamon
  • 4 Tbsp butter, melted
Read the whole recipe on Heather's French Press